Latest news with #LawrenceGoodridge
Global News
2 days ago
- Health
- Global News
Pistachios in your pantry? What health experts say you should do amid a salmonella recall
Pistachios have been the subject of a series of recalls linked to a salmonella outbreak, and while some health officials say that doesn't mean people should avoid all pistachio products, others say toss the nut. Four brands of pistachios and pistachio-containing products have been recalled over the past several weeks by the Canadian Food Inspection Agency because of a possible salmonella contamination. That includes Habibi brand pistachio kernels, Al Mokhtar Food Centre pistachios, Dubai brand milk chocolate bars and Andalos brand baklava. View image in full screen The Canadian Food Inspection Agency has issued a recall notice for some Andalos brand baklava pastries containing pistachios, distributed in New Brunswick, Ontario, Quebec and sold online. Canadian Food Inspection Agency The Public Health Agency of Canada says 52 have been sickened and 10 landed in hospital after eating contaminated pistachios and baked goods containing the nut. Story continues below advertisement That's only a fraction of the illnesses, as many go unreported, they said. The front of a bar of Dubai-brand pistachio and knafeh chocolate that has been recalled due to salmonella contamination. Canadian Food Inspection Agency It isn't always easy to know what brand of pistachios are on top of a dessert or chopped on a salad, said April Hexemer, the public health agency's director of outbreak management. Get weekly health news Receive the latest medical news and health information delivered to you every Sunday. Sign up for weekly health newsletter Sign Up By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy 'Some of the products that people consumed are baked goods that have pistachios sort of sprinkled on top. You wouldn't know what brand of pistachio that would be. But it's all part of the investigation,' she said. So far they've recalled baklava pastries containing pistachios served at a bakery in Montreal, and Dubai chocolate oozing with pistachio cream and crunchy knafeh pastry pieces, sold online across Canada. 'There could be other products identified. It's too soon to know.' Tweet This Click to share quote on Twitter: "There could be other products identified. It's too soon to know." Story continues below advertisement She said at this point in time there is no indication that's the case. 0:43 Health Canada recalls pistachio products following reports of salmonella While the recalls are only for specific brands of pistachios, Lawrence Goodridge, a professor and Canada Research Chair in foodborne pathogen dynamics at the University of Guelph, said it's safer to ditch all pistachios. 'My advice is, do not consume any products that contain pistachios for the next little while until the outbreak is declared over by PHAC,' he said. That doesn't mean pistachios across the board are contaminated, but Goodridge said, 'How is somebody supposed to know where those pistachios came from?' Hexemer said if you aren't sure whether bulk pistachios stored in a pantry are affected, reach out to the place where they were purchased. Story continues below advertisement She also said commercial kitchens should check the product codes and compare them to the recall warnings. 'The key message is to throw out the recalled product and not to eat it, use it, serve it, sell it, or distribute it,' she said. The Public Health Agency of Canada says a salmonella infection can affect anyone exposed to a contaminated food product, and says not to cook food for other people if you've been diagnosed. Salmonella can spread from an infected person who has diarrhea, for instance through unwashed hands. It can also spread several days or weeks after a person is infected, even if they don't have symptoms, according to the public health notice.
Vancouver Sun
22-06-2025
- Health
- Vancouver Sun
Does rice contain arsenic? Yes, here's how you can reduce the risk
Arsenic in rice isn't a new concern, but a recent report published by Healthy Babies Bright Futures (HBBF) brought the issue back into the spotlight. The study found arsenic in all 145 rice samples bought at stores across the United States. More than a quarter surpassed 100 parts per billion (ppb) of inorganic arsenic, the Canadian and American federal limits for infant rice cereal. Health Canada says rice and fruit juice are the most common dietary sources of inorganic arsenic, a toxic chemical. So, how worried should you be? Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. 'With all things to do with food safety, it comes down to reducing the risk of exposure,' says Lawrence Goodridge, a professor at the University of Guelph's Department of Food Science and director of the Canadian Research Institute for Food Safety , who wasn't involved in the HBBF report. 'People can reduce their risk by consuming less of those foods.' Arsenic was 'the poison of choice in Victorian times,' says Keith Warriner, a professor at the University of Guelph's Department of Food Science, who wasn't involved in the HBBF report. It's also ubiquitous. 'The reality is, arsenic is everywhere. So it's not a case where you can avoid it.' Warriner underscores that people shouldn't stop eating rice altogether because of arsenic. After all, it's a staple of many cuisines with cultural significance and health benefits. 'It's a concern to have, but it's not 'I'm going to give up rice' because there are things we can do to minimize.' Here are ways to reduce the risk, from the rice you buy and how you cook it to diversifying your diet with grains lower in heavy metals such as arsenic. The more toxic of its chemical forms, inorganic arsenic is considered a carcinogen and is naturally present in soil and groundwater. Long-term exposure has been associated with an increased risk of health problems, including cancer, cardiovascular disease and skin lesions . When exposure happens in utero or during childhood, it 'may affect development and increase the risk of cancer in adulthood,' according to Health Canada. Babies and young children are 'the real concern,' says Goodridge. The toxicity accumulates more easily because they're smaller and their body weight is lower. 'Infant rice products can be a source of significant exposure,' he adds. 'It doesn't mean you can't give it to your kids, but limit it. It shouldn't be the primary grain cereal that they're fed. It shouldn't be the primary milk that they're given.' Goodridge advises rotating rice-based foods such as cereals with other grains. The same goes for rice milk and fruit juice, which Health Canada recommends limiting for children under two. The recommendations also apply during pregnancy because arsenic exposure can affect the developing fetus. 'Like most risks we have in life, it all depends on exposure and the amounts we get. If we go on the (Ontario Highway) 401 every day, our probability of crashing will be higher than someone who travels there once a year,' says Warriner. 'The more frequently you consume (rice), the more likely you are to accumulate it because arsenic accumulates. That's one of the bad things about it.' With rice, studies suggest all is not equal. Inorganic arsenic levels can vary by type and growing region. The HBBF report found that brown rice, Italian Arborio rice (used to make risotto) and white rice grown in the southeastern United States had higher amounts of heavy metals. On average, California rice (Calrose, sushi, jasmine, white), Thai jasmine rice and Indian basmati rice had 32 per cent less heavy metals than other types. Arsenic is a naturally occurring element but can also be introduced through human activities, such as mining and pesticide use. Rice grown in southeastern U.S. states such as Arkansas, Louisiana and Texas tends to have higher arsenic levels because, according to Goodridge, cotton farmers used arsenic-based pesticides to treat their crops in the past, contaminating fields now used to grow rice. Brown rice is prone to higher levels than white because it retains arsenic in the bran layer. 'One thing that people can do is moderate their intake of certain types of rice,' says Goodridge. 'The key is, if you like brown rice, limit the frequency.' Many choose brown rice because it contains more fibre and nutrients than white. As a whole grain, the bran, endosperm and germ are intact. The rub is that the arsenic happens to accumulate where the nutrients are. 'That's one of the problems. Getting rid of arsenic also can get rid of nutrients (such as iron),' says Warriner. 'So it's all a place of balancing things.' Rice tends to have higher levels of arsenic than other grains, so Goodridge advises people to diversify their diets. The HBBF report found that alternative grains, including barley , couscous , farro , oats and quinoa , have 69 per cent less heavy metal contamination than rice. Rice is more susceptible to arsenic due to a combination of factors, including plant physiology. 'Different plants have different capacities to accumulate,' says Warriner. 'They transport this arsenic in. And some, it's actually a nutrient. There are microbes out there that need this sort of arsenic.' The cultivation method in paddy fields is another reason. 'If the arsenic is in the water, which it is, and you flood it, and you're exposing the poor plant to all this stuff, it would accumulate more,' adds Warriner. 'If it's in the environment, it gets sponged up into the rice itself.' As with rice, certain fruits can be susceptible to arsenic because it's present in water used for irrigation or juice dilution, Goodridge highlights. Compounding the issue, some fruit orchards (especially apple) were historically treated with arsenic-based pesticides. The arsenic lingers in the soil and can enter the tree and fruit. Health Canada has set maximum levels for inorganic arsenic in fruit juice and nectar, brown and white rice, and rice-based foods for infants and young children. Goodridge thinks Canadians should be confident in the limits but cautions that regulations aren't perfect. The government sets rules to ensure the food we buy is free from harmful bacteria, yet people still get sick, and outbreaks continue to occur. 'Consumers have to take their own responsibility for ensuring the practices that they do reduce the risk, reduce the chances of getting sick. Health Canada sets these limits. That's great. That means that what's in the grocery store should have lower limits. So now, if on top of that, consumers take additional steps, they further reduce the risk.' If you're concerned about arsenic and open to changing your rice preparation and cooking methods, you can perform an extraction in the kitchen. 'It's all to do with volumes of water,' says Warriner, a former chef as well as a food scientist. 'Can you extract that arsenic out of it and throw it away in the sink?' One option is parboiling. After rinsing and soaking your rice, add it to a pot of boiling water — 'the higher the volume of water, the better' — and cook for five minutes. Drain the rice (discard the cooking water) and return it to the pot with fresh water. Using a two-to-one ratio of water to rice, cover and cook over low-to-medium heat for an additional eight minutes to make 'the magic 13 minutes for cooking rice,' adds Warriner. A 2020 University of Sheffield study suggests that parboiling rice using a four-to-one ratio and then cooking it until all the water is absorbed (called the absorption method) using a two-to-one ratio removes 54 per cent of the inorganic arsenic in brown rice and 74 per cent in white rice. Adding to its benefits, the study shows 'no loss of micronutrients.' In practice, Warriner prefers the 'nice, loose' texture of the absorption method. While it doesn't yield any arsenic extraction, he eats rice once a week at most. 'I don't usually have it more than that, so your exposure is going to be much less.' Another option is cooking rice like pasta, which Health Canada recommends. Goodridge highlights that you should always rinse your rice and, if you have time, soak it, even for just 10 minutes, before adding six to 10 parts water to one part rice. Once the rice is cooked, drain the excess water. Compared to the absorption method on a stovetop or in a rice cooker, this technique 'will significantly reduce inorganic arsenic by up to 50 to 60 per cent,' says Goodridge. Parboiling and cooking rice like pasta 'are the two main cooking methods that would significantly reduce arsenic. And if you're eating white rice versus brown rice, then that rice has much less arsenic than the brown rice.' Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
National Post
22-06-2025
- Health
- National Post
Does rice contain arsenic? Yes, here's how you can reduce the risk
Arsenic in rice isn't a new concern, but a recent report published by Healthy Babies Bright Futures (HBBF) brought the issue back into the spotlight. The study found arsenic in all 145 rice samples bought at stores across the United States. More than a quarter surpassed 100 parts per billion (ppb) of inorganic arsenic, the Canadian and American federal limits for infant rice cereal. Article content Article content Article content Article content 'With all things to do with food safety, it comes down to reducing the risk of exposure,' says Lawrence Goodridge, a professor at the University of Guelph's Department of Food Science and director of the Canadian Research Institute for Food Safety, who wasn't involved in the HBBF report. 'People can reduce their risk by consuming less of those foods.' Article content Arsenic was 'the poison of choice in Victorian times,' says Keith Warriner, a professor at the University of Guelph's Department of Food Science, who wasn't involved in the HBBF report. It's also ubiquitous. 'The reality is, arsenic is everywhere. So it's not a case where you can avoid it.' Article content Warriner underscores that people shouldn't stop eating rice altogether because of arsenic. After all, it's a staple of many cuisines with cultural significance and health benefits. 'It's a concern to have, but it's not 'I'm going to give up rice' because there are things we can do to minimize.' Article content Article content Here are ways to reduce the risk, from the rice you buy and how you cook it to diversifying your diet with grains lower in heavy metals such as arsenic. Article content Article content The more toxic of its chemical forms, inorganic arsenic is considered a carcinogen and is naturally present in soil and groundwater. Article content Long-term exposure has been associated with an increased risk of health problems, including cancer, cardiovascular disease and skin lesions. When exposure happens in utero or during childhood, it 'may affect development and increase the risk of cancer in adulthood,' according to Health Canada. Article content Babies and young children are 'the real concern,' says Goodridge. The toxicity accumulates more easily because they're smaller and their body weight is lower. Article content 'Infant rice products can be a source of significant exposure,' he adds. 'It doesn't mean you can't give it to your kids, but limit it. It shouldn't be the primary grain cereal that they're fed. It shouldn't be the primary milk that they're given.'
CBC
13-04-2025
- Health
- CBC
Black Forest ham sandwich sold in Quebec recalled due to Listeria
Social Sharing The Canadian Food Inspection Agency (CFIA) issued a recall Saturday for a Black Forest ham sandwich due to possible microbial contamination by Listeria monocytogenes. The sandwich, sold under the Cuisine Fraicheur Urbaine brand, was distributed in Quebec in 179-gram packages, with product code 0 639725 401603 and a best before date of April 16, 2025. The agency warns that food contaminated with the bacteria might not look or smell spoiled but can lead to illness if ingested. Symptoms of the food-borne illness include "vomiting, nausea, persistent fever, muscle aches, severe headaches and neck stiffness," the agency wrote in a news release. Those most at risk include people with weakened immune systems, the elderly and pregnant woman. According to the CFIA, pregnant woman might only experience mild symptoms, "but the infection can lead to premature delivery, infection of the newborn of stillbirth." The illness caused by the bacteria can in some cases become sever and lead to death. WATCH |Were food recalls becoming more frequent in 2024? Are food recalls in Canada becoming more common? 5 months ago Duration 6:20 A string of product recalls, including some involving E. coli, Listeria and salmonella, has sparked concerns about food safety. Lawrence Goodridge, director of the Canadian Research Institute for Food Safety at the University of Guelph, says the data doesn't indicate an increase in recalls but adds the pandemic did cause some disruptions in food safety. People who think they may have gotten sick after eating the recalled sandwich should consult a medical professional.
CBC
20-03-2025
- Health
- CBC
Habibi's Lebanese style hummus being recalled due to peanuts not declared on labelling
Habibi's Mediterranean Foods is recalling its popular Lebanese style hummus because it contains peanuts, which is not declared on the label. There has been one reported reaction associated with the consumption of this product, the Canadian Food Inspection Agency said in a statement published on Wednesday. The recalled product was distributed in British Columbia, Alberta, as well as possibly other provinces and territories, the agency said. The recall that was triggered by test results affects Habibi's 450 gram Lebanese style hummus carrying the UPC number 6 83830 00911 7 and codes 06/17/25. WATCH | Increasing number of food recalls: Are food recalls in Canada becoming more common? Duration 6:20 A string of product recalls, including some involving E. coli, Listeria and salmonella, has sparked concerns about food safety. Lawrence Goodridge, director of the Canadian Research Institute for Food Safety at the University of Guelph, says the data doesn't indicate an increase in recalls but adds the pandemic did cause some disruptions in food safety. The agency asks consumers to check to see if they have recalled products and not consume what they are allergic or sensitive to as it could cause a serious or life-threatening reaction. It also asks consumers not to serve, use, sell or distribute recalled products and to either throw it out or return it to the location from where it was bought. The agency added that it is conducting a food safety investigation, which may lead to the recall of other products.
